for fabulously frugal food
Couple of successful experiments today. First up were these bubble and squeak pancakes this morning. I had made a curry a few days previously, including a side dish of some spring greens swooshed up with a few spices, tomato, garlic and ginger. They were lovely by the...
I was cruising around the internet last night looking for ways to use radishes, as the box I grew in the greenhouse is now stuffed full of the most perfect specimens. Not a slug bite out of any of them, lovely size, nice and peppery. Gorgeous, the best ones I have...
Anchovy Paste – do you like it, what do you do with it?
There has been a lot going on in the kitchen today. Remember all those plums I had earlier in the year? I got a pot of them out of the freezer and cooked them up with a tsp of mixed spice and had them for breakfast with 25g porridge. Then lunchtime I had a soup. In...
Any of the dahls could be used as a side dish with something else. They all freeze brilliantly and reheat well in the microwave, so great for work if you have a microwave there. This one is fragrant with lemon
Here is another dahl recipe, a coconutty one this time. I like to use brown basmati rice with most things, if you wanted to use value rice, it would reduce the cost to just 17p a portion. This is a very quick meal, from packet to table in 20 minutes, and most of that time is the lentils simmering, so you could get on with something else
A simple combination made a little bit special by slicing and grilling to get crispy bits
250g flour mixed with yeast, water and a handful of something else makes four portions of lovely bread
This is a delicious soup. Mildly spicy and creamy, a lovely cold weather lunch, filling, warming and tasty. Serve with either herb bread or tomato scones.
I tried Jack’s recipe for Kale Pesto this week. I didn’t have any kale, but I did have some spring greens that needed using, so in they went. Jack used the soft cheese that has become one of my favourite ingredients, and crispy crumbs on top, which sounds delicious,...
You can add any veg you like to this soup, cabbage, finely shredded and cooked for just a few minutes in the soup at the end – a handful of frozen peas and/or sweetcorn – broccoli or cauliflower stems or stalks – spinach or sorrel, wilted in at the end – sliced mushrooms
This tasty veggie soup makes use of an ingredient that perhaps you haven’t before, the stems and stalks of a cauliflower head. I actually prefer the taste of the stems to the florets!